Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as >green soybeans>, showed a different phenolic composition than yellow soybeans (Glycine max cv. Merit). Isoflavones were predominant in yellow soybeans, whereas they were completely absent in the green seeds on which fl...

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Detalles Bibliográficos
Autores: Landete, José María, Hernández, M. Teresa, Robredo, Sergio, Dueñas, Montserrat, De Las Rivas, Blanca, Estrella, Isabel, Muñoz, Rosario
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/114907
Acceso en línea:http://hdl.handle.net/10261/114907
Access Level:acceso abierto
Palabra clave:Bioactive compounds
Consumer confusion
Flavonoids
Isoflavones
Vitexin
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spelling Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)Landete, José MaríaHernández, M. TeresaRobredo, SergioDueñas, MontserratDe Las Rivas, BlancaEstrella, IsabelMuñoz, RosarioBioactive compoundsConsumer confusionFlavonoidsIsoflavonesVitexinMung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as >green soybeans>, showed a different phenolic composition than yellow soybeans (Glycine max cv. Merit). Isoflavones were predominant in yellow soybeans, whereas they were completely absent in the green seeds on which flavanones were predominant. In order to enhance their health benefits, both types of bean were subjected to technological processes, such as soaking and fermentation. Soaking increased malonyl glucoside isoflavone extraction in yellow beans and produced an increase in apigenin derivatives in the green beans. Lactobacillus plantarum CECT 748T fermentation produced an increase in the bioactivity of both beans since a conversion of glycosylated isoflavones into bioactive aglycones and an increase of the bioactive vitexin was observed in yellow and green beans, respectively. In spite of potential consumer confusion, since soybean and >green soybean> are different legumes, the health benefits of both beans were enhanced by lactic fermentation.This work was supported by grants RM2012-00004 (Instituto Nacional de Investigación Agraria y Alimentaría), AGL2008-01052, AGL2011-22745, Consolider INGENIO 2010 CSD2007-00063 FUN-C-FOOD (MINECO) y S2009/AGR-1469 (ALIBIRD) (Comunidad de Madrid).Peer ReviewedTaylor & FrancisCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Comunidad de MadridMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2015201520152015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/114907reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#S2009/AGR-1469/ALIBIRDhttp://dx.doi.org/10.3109/09637486.2014.986068Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1149072026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
title Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
spellingShingle Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
Landete, José María
Bioactive compounds
Consumer confusion
Flavonoids
Isoflavones
Vitexin
title_short Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
title_full Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
title_fullStr Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
title_full_unstemmed Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
title_sort Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
dc.creator.none.fl_str_mv Landete, José María
Hernández, M. Teresa
Robredo, Sergio
Dueñas, Montserrat
De Las Rivas, Blanca
Estrella, Isabel
Muñoz, Rosario
author Landete, José María
author_facet Landete, José María
Hernández, M. Teresa
Robredo, Sergio
Dueñas, Montserrat
De Las Rivas, Blanca
Estrella, Isabel
Muñoz, Rosario
author_role author
author2 Hernández, M. Teresa
Robredo, Sergio
Dueñas, Montserrat
De Las Rivas, Blanca
Estrella, Isabel
Muñoz, Rosario
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Comunidad de Madrid
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioactive compounds
Consumer confusion
Flavonoids
Isoflavones
Vitexin
topic Bioactive compounds
Consumer confusion
Flavonoids
Isoflavones
Vitexin
description Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as >green soybeans>, showed a different phenolic composition than yellow soybeans (Glycine max cv. Merit). Isoflavones were predominant in yellow soybeans, whereas they were completely absent in the green seeds on which flavanones were predominant. In order to enhance their health benefits, both types of bean were subjected to technological processes, such as soaking and fermentation. Soaking increased malonyl glucoside isoflavone extraction in yellow beans and produced an increase in apigenin derivatives in the green beans. Lactobacillus plantarum CECT 748T fermentation produced an increase in the bioactivity of both beans since a conversion of glycosylated isoflavones into bioactive aglycones and an increase of the bioactive vitexin was observed in yellow and green beans, respectively. In spite of potential consumer confusion, since soybean and >green soybean> are different legumes, the health benefits of both beans were enhanced by lactic fermentation.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/114907
url http://hdl.handle.net/10261/114907
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
S2009/AGR-1469/ALIBIRD
http://dx.doi.org/10.3109/09637486.2014.986068
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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